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Frikadeller are popular Danish and German meatballs that are usually made with ground pork, with the occasional addition of ground veal. These small meatballs have been prepared and consumed in that part of Europe for more than 200 years. The term frikadelle is German, and there are also many frikadeller sold as street food in Germany, Poland, and throughout Scandinavia.
Frikadelle are typically served with boiled potatoes and traditional creamy sauces (for example, Danish brown sauce) on the side, a dish that is usually enjoyed as a hearty weekend meal. Pickled vegetables, mustard, rye bread, potato salad and a variety of other vegetables can also be served alongside frikadeller.
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Hakkebøf is the Danish variety of a hamburger patty made with coarsely minced beef. Pan-fried until perfectly crispy, it is typically served alongside caramelized onions and boiled potatoes, a dish often referred to as hakkebøffer med bløde løg.
Since it is one of the most common and favorite dishes in Denmark, it appears in numerous versions, and the ready-made varieties are available in most grocery stores. It is believed that hakkebøf was invented in the outskirts of Copenhagen, and that the famous American hamburger was the real inspiration for its creation.
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This traditional Danish version of the American hamburger is prepared with a thick beef patty that is served on a bun or a bread roll. It is usually accompanied by various sides and condiments such as pickles, onions, ketchup, or mustard.
Due to its popularity, there is also a unique variety of the dish – a local specialty of the Jutland region – where the whole hamburger is doused in brown gravy before serving. Since their first first appearance in 1949, hamburgers have become an important part of Danish food culture, traditionally enjoyed at numerous burger bars across the country.
Juleand is a traditional meat dish originating from Denmark and it consists of roasted duck that's traditionally made for Christmas. The dish is made with a combination of duck, salt, pepper, apples, shallots, plums, prunes, onions, thyme, and oil.
It is often combined with roasted vegetables such as carrots, and celery, and a gravy that usually consists of butter, flour, and port, sweet vermouth, or dry red wine. The bird is rubbed with salt and pepper, and then stuffed with a mixture of apples, shallots, prunes, thyme, and pepper.
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Stegt flæsk is a quintessential Danish dish which consists of fried, grilled, or oven-roasted pork belly. Thick and crispy pork belly slices are traditionally served alongside boiled potatoes and a flavorful parsley sauce. The dish originally appeared in the 19th century, and since then it has become one of the most popular Danish dishes, usually enjoyed as a common everyday meal.
MOST ICONIC Stegt flæsk
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This tasty Danish dish consists of pan-fried bread that is topped with a thick beef patty. It is complemented with pickled beets, onions, capers, horseradish, and a raw egg yolk. Although not much is known about its origin or name, it is a common home-cooked meal and a staple dish found on the menus of many Danish restaurants.
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Danish culottesteg is traditionally prepared with top sirloin cap—the lean, boneless beef steak. The rind is usually left on the steak, and the whole cut is typically marinated or rubbed with spices and various herbs before it is roasted until tender.
The steak is usually served sliced and accompanied by caramelized or boiled potatoes, vegetables, and a thick, creamy brown sauce.
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This Danish classic employs pork tenderloin that is coupled with hefty amounts of onions, all doused in a creamy sauce. The dish is usually baked as a casserole and is often complemented with mushrooms or crispy bacon bits. It is typically enjoyed as a hearty home-cooked meal and mainly comes served alongside potatoes, rice, and pickles.
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Roast duck or andesteg is one of the classic Danish dishes. The duck is usually seasoned with salt and pepper, stuffed with sliced apples and prunes, then slowly roasted until golden-brown and crispy. It is traditionally served alongside caramelized potatoes, braised red cabbage, and a flavorful sauce made with reserved duck fat and herbs.
Even though it may be consumed throughout the year, roast duck is a staple dish of numerous Christmas Eve dinners.
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Flæskesteg is a traditional pork roast characterized by a crispy rind. It is usually accompanied by classic Danish sides such as braised red cabbage and caramelized or boiled potatoes. The dish is traditionally associated with Christmastime, although it is also commonly served on various special occasions or as a hearty weekend meal.
Thin slices of roasted meat are often incorporated in various snacks, such as the flæskesteg sandwich or the open-faced flæskesteg smørrebrød.
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